We had a busy weekend! We went to two different birthday parties and also squeezed in Davis Farmland and a date night! And I only worked 3 hours this weekend (not what they desired but still!)
In other great news I figured out what I will be eating for Thanksgiving!!! (Yes I am going to gloss over that passive aggressive aside about work!) After 3 vegetarian Thanksgivings I cannot take another faux-turkey. There have been so many advancements in fake meat over the decades but somehow none of the experimentation went into the fake turkey market. The last faux turkey loaf I had tasted like tires. (I won’t tell you when I last licked a tire, you’ll just have to imagine.) You can’t trick me tofurkey, I still remember what turkey tastes like.
Anyway I pivoted to a recipe I’ve been thinking about for a while… my aunt makes a delicious Toutierre every year for Thanksgiving and its awesome! I have made it with impossible meat to great success, but I’ve recently been toying with the idea of replicating the flavor with lentils. I paired it with my favorite winter squash, delicata, and I’m in love!!! And one of the best parts is it tastes even better the next day! So if you’re in one of those frequent scenarios where there is “just no room” for the vegetarian main dish in the oven next to all those omnivore dishes, you’re in luck! You can make your roast the day before, pop it in the microwave as the turkey comes out and smile at your low maintenance vegetarian feast!
Lexi’s Thanksgiving Squash
What you’ll need:
- 1 c brown lentils, rinsed
- 3 c water
- 1 bay leaf
- 1 tbsp Bell’s seasoning
- ½ tsp salt
- ½ tsp sugar
- 1 tbsp of butter (omit for vegan recipe)
- 4 stalks celery
- 1 onion
- 2 delicata squash, halved lengthwise with seeds removed
Add lentils to water and bring to a boil. Add bay leaf, lower heat and simmer for 30 minutes, stirring occasionally. Mixture may be a bit liquidy. Remove lentils from heat. Add in butter while still hot and stir to combine
While lentils are cooking, dice celery and onions. Saute onions and celery in olive oil until onions and celery softens. Stir into the cooked lentils.
Add Bell’s seasoning, salt and sugar to the lentil mixture, stirring to combine.
Place each squash half cut side up on a sheet pan. Stuff each full of lentil filling. Roast in a 350 degree F oven for 1 hour. Serve immediately or save it for the next day, you won’t regret it either way!
Squash ready for roasting!
